{"title":"Pastry Books","description":"\u003cp\u003eReferences on contemporary pâtisserie, plated desserts, entremets, individual pastries and restaurant pastry. The collection includes chef monographs, technique-led books and recipe collections that examine formulation, composition, construction, finishing and presentation for professional pastry work.\u003c\/p\u003e","products":[{"product_id":"obsession-by-oriol-balaguer","title":"Obsession by Oriol Balaguer (EN\/ES)","description":"\u003cp data-start=\"1368\" data-end=\"1598\"\u003eObsession is a stunning pastry and chocolate art book by world-renowned chef Oriol Balaguer, showcasing over 80 of his most iconic creations — from bonbons and restaurant desserts to viennoiserie, cakes, and plated sweets.\u003c\/p\u003e\n\u003cp data-start=\"1600\" data-end=\"2014\"\u003eBalaguer, a former disciple of Ferran Adrià and winner of multiple international awards, brings his “obsession” for precision, design, and technical perfection to every page. Known for creations like the \u003cem data-start=\"1804\" data-end=\"1833\"\u003eEight Textures of Chocolate\u003c\/em\u003e — voted Best Dessert at the 2001 \u003cem data-start=\"1867\" data-end=\"1900\"\u003eCoupe du Monde de la Pâtisserie\u003c\/em\u003e — and the croissant crowned \u003cem data-start=\"1929\" data-end=\"1944\"\u003eBest in Spain\u003c\/em\u003e in 2014, his work reflects a unique blend of artistry and innovation.\u003c\/p\u003e\n\u003cp data-start=\"2016\" data-end=\"2299\"\u003eWhether you’re a professional pastry chef or a dedicated enthusiast, \u003cem data-start=\"2085\" data-end=\"2096\"\u003eObsession\u003c\/em\u003e offers inspiration and insight through high-end recipes, chocolate techniques, and Balaguer’s signature aesthetic. Includes cakes, petits fours, bonbons, artistic chocolate, and modern bakery creations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Oriol Balaguer\u003cbr\u003e• 306 pages\u003cbr\u003e• Published in 2015\u003ciframe height=\"266\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/124684616\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Obsession_by_Oriol_Balaguer_EN_ES_2_480x480.jpg?v=1636786424\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Obsession_by_Oriol_Balaguer_EN_ES_4_480x480.jpg?v=1636786450\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517071659169,"sku":"","price":109.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ObsessionbyOriolBalaguer_EN_ES_1.jpg?v=1590985921"},{"product_id":"evolution-techniques-and-ingredients-for-modern-pastry","title":"Evolution, Techniques and Ingredients for Modern Pastry (EN\/ES)","description":"\u003cp data-start=\"911\" data-end=\"1145\"\u003eEvolution: Techniques and Ingredients for Modern Pastry is a groundbreaking book by pastry technologist Jordi Puigvert, revealing 60 innovative recipes and over 20 techniques to simplify, optimize, and elevate professional pastry.\u003c\/p\u003e\n\u003cp data-start=\"1147\" data-end=\"1559\"\u003eWith detailed step-by-step photography and ingredient data sheets, this essential reference introduces the use of modern ‘technological’ ingredients — such as plant-based gelling agents, stabilizers, and emulsifiers — without compromising on quality or tradition. From eggless meringues to heat-stable gels and ultra-smooth mousses, Puigvert demystifies the science behind advanced textures and preservation methods.\u003c\/p\u003e\n\u003cp data-start=\"1561\" data-end=\"1754\"\u003ePerfect for chefs seeking efficiency, structure, and creativity, \u003cem data-start=\"1626\" data-end=\"1637\"\u003eEvolution\u003c\/em\u003e delivers solutions to real kitchen challenges — whether adapting mousses for freezing or improving product shelf life.\u003c\/p\u003e\n\u003cp data-start=\"1756\" data-end=\"1980\"\u003eJordi Puigvert teaches worldwide and is a trusted advisor to leading culinary firms. This book is ideal for pastry professionals, educators, and serious enthusiasts pushing the boundaries of what’s possible in modern pastry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Applications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJordi Puigvert has deeply researched the technical possibilities of gelling and thickening agents, emulsifiers, etc. with a very clear objective – offering the pastry professional specific solutions to fight off everyday problems.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this section, all the complete recipes worked throughout the book are compiled. It is a total of 20 creations of modern pastry (cakes, desserts, marshmallows, macarons, etc.) with over 60 components, as well as their final assembly.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Jordi Puigvert\u003cbr\u003e• 240 pages\u003cbr\u003e• Published in 2013\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/68198217\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can a gelatin withstand temperatures of up to 80ºC –for example inside a cake– and still hold its structure?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can we keep a frozen product from losing water while thawing?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFind the answers to these questions and more inside EVOLUTION.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003ePreparation processes with step-by-step photographs \u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003e20 application techniques \u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eData sheets of all the products \u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003e60 recipes\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Evolution_Techniques_and_Ingredients_for_Modern_Pastry_EN_ES_3_480x480.jpg?v=1636759588\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Evolution_Techniques_and_Ingredients_for_Modern_Pastry_EN_ES_4_480x480.jpg?v=1636759612\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Evolution_Techniques_and_Ingredients_for_Modern_Pastry_EN_ES_5_480x480.jpg?v=1636759635\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Evolution_Techniques_and_Ingredients_for_Modern_Pastry_EN_ES_7_480x480.jpg?v=1636759694\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517098823841,"sku":"","price":93.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Evolution_TechniquesandIngredientsforModernPastry_EN_ES_1.jpg?v=1590985545"},{"product_id":"paco-torreblanca","title":"Paco Torreblanca – Timeless Pastry Techniques \u0026 Recipes (EN\/ES)","description":"\u003cp data-start=\"255\" data-end=\"531\"\u003e“Paco Torreblanca” is a celebrated reference book by one of Spain’s most renowned pastry chefs. First published in 2003 and awarded Best Pastry Book in the World, this essential volume has become a global benchmark for professionals, educators, and pastry enthusiasts.\u003c\/p\u003e\n\u003cp data-start=\"533\" data-end=\"833\"\u003eIn this masterwork, Torreblanca showcases a range of creations that reflect both classical roots and avant-garde finesse. From traditional European recipes like \u003cem data-start=\"694\" data-end=\"705\"\u003ecapuchina\u003c\/em\u003e and \u003cem data-start=\"710\" data-end=\"721\"\u003epanettone\u003c\/em\u003e to artistic sugar and isomalt sculptures, this book offers an in-depth look into the world of haute pâtisserie.\u003c\/p\u003e\n\u003cp data-start=\"835\" data-end=\"843\"\u003eExplore:\u003c\/p\u003e\n\u003cul data-start=\"844\" data-end=\"1118\"\u003e\n\u003cli data-start=\"844\" data-end=\"895\"\u003e\n\u003cp data-start=\"846\" data-end=\"895\"\u003ePlated desserts, entremets, and tarts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"896\" data-end=\"939\"\u003e\n\u003cp data-start=\"898\" data-end=\"939\"\u003eChocolate bonbons and artistic pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"940\" data-end=\"1006\"\u003e\n\u003cp data-start=\"942\" data-end=\"1006\"\u003eStep-by-step cake construction with detailed visual guidance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1007\" data-end=\"1051\"\u003e\n\u003cp data-start=\"1009\" data-end=\"1051\"\u003eSugar work and isomalt decorations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1052\" data-end=\"1118\"\u003e\n\u003cp data-start=\"1054\" data-end=\"1118\"\u003eTraditional doughs and updated classics for the modern table\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1120\" data-end=\"1337\"\u003eWith over 500 photographs, 32 step-by-step recipes, and more than 100 cakes and desserts, \u003cem data-start=\"1222\" data-end=\"1240\"\u003ePaco Torreblanca\u003c\/em\u003e is not only a beautiful book — it is a comprehensive pastry guide designed to inspire and educate.\u003c\/p\u003e\n\u003cp data-start=\"1339\" data-end=\"1456\"\u003eAs Ferran Adrià once said: \u003cem data-start=\"1372\" data-end=\"1456\"\u003e“A book that is a reference for professionals and gourmets from around the world.”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Paco Torreblanca\u003cbr\u003e• 306 pages\u003cbr\u003e• Published in 2003\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Paco_Torreblanca_EN_ES_2_480x480.jpg?v=1636786658\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Paco_Torreblanca_EN_ES_6_480x480.jpg?v=1636786683\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Paco_Torreblanca_EN_ES_5_480x480.jpg?v=1636786740\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517142864033,"sku":"","price":71.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/PacoTorreblanca_EN_ES_1.jpg?v=1590986030"},{"product_id":"prisma-by-frank-haasnoot","title":"Prisma by Frank Haasnoot (EN\/ES)","description":"\u003cp data-end=\"1573\" data-start=\"1211\"\u003ePrisma is the first book by world-renowned Dutch pastry chef Frank Haasnoot, celebrated for his signature style that fuses precision, artistry, and multicultural influence. In this beautifully crafted volume, Haasnoot explores pastry through the lens of colour — organizing 50 stunning creations into six themes: white, yellow, red, green, violet, and black.\u003c\/p\u003e\n\u003cp data-end=\"1839\" data-start=\"1575\"\u003eFrom contemporary entremets and elegant petits gâteaux to intricate chocolate work and refined tartlets, \u003cem data-end=\"1688\" data-start=\"1680\"\u003ePrisma\u003c\/em\u003e showcases Haasnoot’s most iconic recipes alongside brand-new creations, all designed with striking visual presentation and complex, balanced flavours.\u003c\/p\u003e\n\u003cp data-end=\"2102\" data-start=\"1841\"\u003eCombining step-by-step photography, innovative techniques, and design-driven storytelling, this book is a masterclass in modern pastry. Whether you're a professional chef or a passionate pastry enthusiast, \u003cem data-end=\"2055\" data-start=\"2047\"\u003ePrisma\u003c\/em\u003e offers deep inspiration and technical insight.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e“Let this book be an inspiration for you as a reader to experience what this beautiful profession brings to us and make you even more passionate in the craft”\u003c\/em\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e- Jeroen Goosens\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“I have always liked his artistic approach, which is a bit “punk”, and his very personal, precise and thoughtful vision. Those qualities give his compositions a unique, identifiable style that is truly his own”\u003c\/em\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e- Stéphane Leroux, MOF Pâtissier Confiseur\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Frank Haasnoot\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/311430465\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Prisma_by_Frank_Haasnoot_EN_ES_3_480x480.jpg?v=1636786853\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Prisma_by_Frank_Haasnoot_EN_ES_5_480x480.jpg?v=1636786867\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Prisma_by_Frank_Haasnoot_EN_ES_7_480x480.jpg?v=1636786896\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517377319073,"sku":"","price":133.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/PrismabyFrankHaasnoot_EN_ES_1.jpg?v=1590986138"},{"product_id":"ideas-and-recipes-between-cuisine-and-pastry","title":"Ideas and Recipes Between Cuisine and Pastry (EN\/ES)","description":"\u003cp data-start=\"1228\" data-end=\"1452\"\u003eExplore the creative space where cuisine meets pastry in \u003cem data-start=\"1285\" data-end=\"1331\"\u003eIdeas and Recipes Between Cuisine and Pastry\u003c\/em\u003e, a unique cookbook by chef José Romero in collaboration with Olivier Fernández, director of the Barcelona Pastry School.\u003c\/p\u003e\n\u003cp data-start=\"1454\" data-end=\"1700\"\u003eThis book blends savory and sweet in imaginative ways, showcasing Mediterranean and Latin American influences. From onion brioche and beet gazpacho to foie-gras pizza and mango mayonnaise, each recipe balances originality with culinary tradition.\u003c\/p\u003e\n\u003cp data-start=\"1702\" data-end=\"2076\"\u003eWith over 60 recipes ranging from tapas and snacks to savoury pastry, viennoiserie, and catering-style bites, this is a modern playbook for chefs, bakers, and creatives who want to push the boundaries of flavour and form. The book reflects the forward-thinking spirit of the Barcelona Pastry School, known internationally for embracing culinary innovation beyond pastry alone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Jose Romero with the collaboration of Olivier Fernández\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/121122889\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e• Marinated tuna with mango mayonnaise\u003cbr\u003e• Focaccia\u003cbr\u003e• Sardines\u003cbr\u003e• Egg cream with truffle vinaigrette and ‘Pont Neuf’ batonnets\u003cbr\u003e• 3-tempo octopus\u003cbr\u003e• Potato cylinder with potato espuma and Himalayan black salt\u003cbr\u003e• Fried octopus with ‘red devil’ sauce\u003cbr\u003e• Pastina risotto with radicchio and Parmesan\u003cbr\u003e• Parmesan fritters\u003cbr\u003e• Pizzas and pizzette\u003cbr\u003e• Watermelon carpaccio with cheese snow\u003cbr\u003e• To dip some bread\u003cbr\u003e• ‘Planted’ onion brioche\u003cbr\u003e• Onion soup\u003cbr\u003e• Tomato sticks\u003cbr\u003e• Foie croquettes\u003cbr\u003e• Purple tortilla, ‘molcajete’ sauce and crispy vegetables\u003cbr\u003e• Country-style potato chips and sticks\u003cbr\u003e• Bacon ‘carquinyolis’ with chocolate\u003cbr\u003e• Beet Gazpacho\u003cbr\u003e• Chilled melon and lime soup gazpacho\u003cbr\u003e• Chilled salmorejo soup\u003cbr\u003e• Cucumber and dill soup\u003cbr\u003e• Fried banana crisps\u003cbr\u003e• Bacon puff pastry\u003cbr\u003e• Cookie cup with pea cream and baby carrots\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Ideas_and_Recipes_Between_Cuisine_and_Pastry_EN_ES_2_480x480.jpg?v=1636760199\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Ideas_and_Recipes_Between_Cuisine_and_Pastry_EN_ES_7_480x480.jpg?v=1636760218\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517459370145,"sku":"","price":43.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/IdeasandRecipesBetweenCuisineandPastry_EN_ES_1.jpg?v=1590985732"},{"product_id":"radix-by-paco-torreblanca","title":"Radix by Paco Torreblanca (EN\/ES)","description":"\u003cp data-start=\"168\" data-end=\"458\"\u003eRadix by Paco Torreblanca is a masterclass in foundational pastry from one of the most revered pastry chefs in the world. In this timeless book, Torreblanca returns to the roots of pastry — redefining them not as a starting point, but as the ultimate goal of refined technique and flavour.\u003c\/p\u003e\n\u003cp data-start=\"460\" data-end=\"831\"\u003eAcross six essential chapters, Radix explores the classic pastry pillars: sablé doughs, puff pastry, pâte à choux, sponge cakes, baked travel cakes, and mousses. Each section provides base recipes and their variations, including fillings, glazes, and preparations that maximize flavor, texture, and efficiency—ideal for modern pastry kitchens and production environments.\u003c\/p\u003e\n\u003cp data-start=\"833\" data-end=\"1184\"\u003eWith a focus on simplicity, naturalness, and practicality, the book encourages professionals to streamline their workflow without compromising quality. Torreblanca’s minimalist yet elegant approach elevates everyday pastries like millefeuille, éclairs, and sablé tartlets into signature creations, all while celebrating techniques rooted in tradition.\u003c\/p\u003e\n\u003cp data-start=\"1186\" data-end=\"1410\"\u003eMore than 100 recipes, process explanations, and visual guidance make Radix both a working manual and an artistic statement. 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This bilingual Spanish\/English edition features 52 all-new, unpublished creations, each designed to push the boundaries of modern pastry.\u003c\/p\u003e\n\u003cp data-start=\"1888\" data-end=\"1963\"\u003eSpanning 344 pages, the book is organized into three thematic sections:\u003c\/p\u003e\n\u003cul data-start=\"1964\" data-end=\"2253\"\u003e\n\u003cli data-start=\"1964\" data-end=\"2051\"\u003e\n\u003cp data-start=\"1966\" data-end=\"2051\"\u003eInspiration: reinterpretations of classic desserts from global pastry tradition\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2052\" data-end=\"2167\"\u003e\n\u003cp data-start=\"2054\" data-end=\"2167\"\u003eCreation: original recipes inspired by Chef Bachour’s travels, featuring fruit, chocolate, spices, and nuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2168\" data-end=\"2253\"\u003e\n\u003cp data-start=\"2170\" data-end=\"2253\"\u003eBrunch: sophisticated plated concepts for late-morning dining and tasting menus\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2255\" data-end=\"2413\"\u003eEach recipe includes step-by-step photography, technical notes, and Chef Bachour’s commentary, making the book as educational as it is visually inspiring.\u003c\/p\u003e\n\u003cp data-start=\"2415\" data-end=\"2647\"\u003eIdeal for professional chefs, culinary instructors, and advanced pastry students, \u003cem data-start=\"2497\" data-end=\"2513\"\u003eBachour Gastro\u003c\/em\u003e is a showcase of contemporary patisserie that blends elegance, creativity, and flavor — perfectly portioned in two unforgettable bites.\u003c\/p\u003e\n\u003cp\u003e• Language: English \u0026amp; Spanish\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Antonio Bachour\u003cbr\u003e• 344 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/478416363\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Bachour_Gastro_by_Antonio_Bachour_EN_ES_4_480x480.jpg?v=1636758696\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Bachour_Gastro_by_Antonio_Bachour_EN_ES_5_480x480.jpg?v=1636758717\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Bachour_Gastro_by_Antonio_Bachour_EN_ES_7_480x480.jpg?v=1636758860\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":37090103001249,"sku":"","price":105.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/BachourGastrobyAntonioBachour_EN_ES_1.jpg?v=1613277113"},{"product_id":"reasoned-gourmandise-by-frederic-bau","title":"Reasoned Gourmandise by Frédéric Bau (EN)","description":"\u003cp data-start=\"1511\" data-end=\"1809\"\u003eReasoned Gourmandise by Frédéric Bau is a groundbreaking pastry cookbook that redefines indulgence for the modern palate. 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Through continuous research and development on traditional desserts, Gangejonghouse continues to write the young traditional story of its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"ds_div\"\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan face=\"Arial\"\u003ePart 01 떡과 한과의 이해(Understanding Tteok and Hangwa)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003ePart 02 강정(Gangjeong)\u003c\/li\u003e\n\u003cli\u003ePart 03 한과와 떡(Hangwa \u0026amp; Tteok)\u003c\/li\u003e\n\u003cli\u003ePart 04 음료와 디저트(Beverages \u0026amp; Desserts)\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Korean\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHwang Yongtaek\u003c\/span\u003e\u003cbr\u003e• 232 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/I15QP5wloJ8\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Gangjeonghouse_s_Korean_Dessert_EN_KR_4_480x480.jpg?v=1636968503\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Gangjeonghouse_s_Korean_Dessert_EN_KR_8_480x480.jpg?v=1636968526\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: -21px; top: -18.6667px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42051409445108,"sku":"","price":45.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Gangjeonghouse_sKoreanDessert_EN_KR_1.jpg?v=1636790285"},{"product_id":"eclair-by-garuharu","title":"Eclair by Garuharu (EN\/KR)","description":"\u003cp\u003e\u003cem\u003eÉclair\u003c\/em\u003e is the debut title in the acclaimed Master Handbook series by Chef Eunyoung Yun, founder of Garuharu in Seoul. This stunning 300-page volume presents her modern, minimalist approach to one of the most iconic pastries in the French tradition.\u003c\/p\u003e\n\u003cp\u003eThe book features 22 unique éclair creations, developed using seasonal ingredients to highlight natural flavors, refined textures, and elegant visual presentation. Each recipe showcases the sophisticated style that has made Garuharu’s éclairs internationally recognized.\u003c\/p\u003e\n\u003cp\u003eInside, pastry professionals will find:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eDetailed step-by-step recipes and photos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eChef Yun’s innovative cream and glaze techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHer signature choux base formulations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTwo gluten-free choux pastry recipes, specially created for dietary-sensitive customers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDesigned for advanced bakers and professionals, \u003cem\u003eÉclair\u003c\/em\u003e is more than a recipe collection—it’s a comprehensive guide to contemporary choux-based desserts, rooted in technique and refined aesthetics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"ds_div\"\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan face=\"Arial\"\u003ePart 01 Basics\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003ePart 02 Fruits\u003c\/li\u003e\n\u003cli\u003ePart 03 Nuts \u0026amp; Chocolate\u003c\/li\u003e\n\u003cli\u003ePart 04 Aroma\u003c\/li\u003e\n\u003cli\u003ePart 05 Cream \u0026amp; Milk\u003c\/li\u003e\n\u003cli\u003ePart 06 Special Recipes\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Korean\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEunyoung Yun\u003c\/span\u003e\u003cbr\u003e• 280 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"695\" height=\"391\" src=\"https:\/\/www.youtube.com\/embed\/zMzgPWGzInM\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Eclair_by_Garuharu_EN_KR_8_480x480.jpg?v=1636827526\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Eclair_by_Garuharu_EN_KR_10_480x480.jpg?v=1636827536\"\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: -64px; top: -18.6667px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42053813371124,"sku":"","price":87.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/EclairbyGaruharu_EN_KR_1.jpg?v=1636827461"},{"product_id":"tarte-by-garuharu","title":"Tarte by Garuharu (EN\/KR)","description":"\u003cp\u003e\u003cem\u003eTarte\u003c\/em\u003e is the second volume in the Master Handbook series by Chef Eunyoung Yun, founder of the acclaimed Seoul-based patisserie Garuharu. 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Inspired by the opening of his Parisian pastry shop near Opéra Garnier, this beautifully photographed volume invites readers to rediscover the comforting pleasures of French pastry through Grolet’s creative lens.\u003c\/p\u003e\n\u003cp data-start=\"883\" data-end=\"1222\"\u003eUnlike his haute couture desserts from palace kitchens, this book embraces accessible and soulful recipes including croissants, tarte Tatin, mille-feuille, éclairs, madeleines, biscuits, sorbets, and more. 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Known globally for his breathtaking \u003cem data-start=\"504\" data-end=\"518\"\u003etrompe l’œil\u003c\/em\u003e desserts that replicate the look of real fruit, Grolet elevates pastry to edible sculpture. This stunning book offers a deep dive into his signature style, where taste, precision, and art collide.\u003c\/p\u003e\n\u003cp data-start=\"717\" data-end=\"1067\"\u003eInside this lush volume, Grolet presents 130 recipes featuring 45 fruits, from citrus and berries to exotic and wild varieties. Recipes are organized by ingredient, showcasing his refined techniques and flavour-forward creativity. Grolet begins each creation with a drawing, bringing both artistic vision and culinary innovation to every page.\u003c\/p\u003e\n\u003cp data-start=\"1069\" data-end=\"1391\"\u003eEach chapter includes step-by-step guidance, design sketches, and beautiful photography that highlight the intricacies behind his fruit-inspired creations. Readers will find inspiration not just in the recipes, but in Grolet’s philosophy: to recreate the authentic essence of fruit using the tools of modern French pastry.\u003c\/p\u003e\n\u003cp data-start=\"1393\" data-end=\"1565\"\u003eWhether you’re a seasoned pastry professional or an ambitious home baker, \u003cem data-start=\"1467\" data-end=\"1474\"\u003eFruit\u003c\/em\u003e is an essential resource for mastering fruit-based desserts with elegance and imagination.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s):\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eCédric Grolet\u003c\/span\u003e\u003cbr\u003e• 336 pages\u003cbr\u003e• Published in 2019\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Fruit-_The_Art_of_Pastry_by_Cedric_Grolet_EN_6_480x480.jpg?v=1636921557\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Fruit-_The_Art_of_Pastry_by_Cedric_Grolet_EN_4_480x480.jpg?v=1636921547\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Fruit-_The_Art_of_Pastry_by_Cedric_Grolet_EN_2_480x480.jpg?v=1636921538\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058327884020,"sku":"","price":54.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Fruit-TheArtofPastrybyCedricGrolet_EN_1.jpg?v=1636921314"},{"product_id":"flowers-by-cedric-grolet","title":"Flowers by Cedric Grolet (EN)","description":"\u003cp data-start=\"1012\" data-end=\"1370\"\u003eFrom the award-winning pastry chef Cédric Grolet, \u003cem data-start=\"1066\" data-end=\"1075\"\u003eFlowers\u003c\/em\u003e is a breathtaking cookbook dedicated entirely to flower-inspired French pastry. Following his acclaimed titles \u003cem data-start=\"1191\" data-end=\"1198\"\u003eFruit\u003c\/em\u003e and \u003cem data-start=\"1203\" data-end=\"1221\"\u003eOpéra Pâtisserie\u003c\/em\u003e, this volume showcases 80 seasonal recipes for tarts, cakes, and entremets — each designed to mimic the natural beauty of blooming flowers.\u003c\/p\u003e\n\u003cp data-start=\"1372\" data-end=\"1721\"\u003eGrolet reimagines traditional patisserie through the art of piping and floral design, using simple tools like a piping bag and tip to create elegant, edible blossoms. Guided by step-by-step instructions and visual illustrations, readers will learn how to shape ganache, Chantilly cream, and other elements into intricate floral compositions.\u003c\/p\u003e\n\u003cp data-start=\"1723\" data-end=\"1996\"\u003eOrganized by season, this book celebrates pastry as both a culinary and visual art. From delicate spring flowers to bold autumn blooms, Grolet demonstrates how ingredients, color, and form can come together to craft desserts that are as beautiful as they are delicious.\u003c\/p\u003e\n\u003cp data-start=\"1998\" data-end=\"2147\"\u003ePerfect for pastry chefs, home bakers, and dessert lovers, \u003cem data-start=\"2057\" data-end=\"2066\"\u003eFlowers\u003c\/em\u003e invites readers to explore the limitless creativity of modern French pastry.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s):\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eCédric Grolet\u003c\/span\u003e\u003cbr\u003e• 356 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Flowers_by_Cedric_Grolet_EN_7_480x480.jpg?v=1636922722\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Flowers_by_Cedric_Grolet_EN_4_480x480.jpg?v=1636922702\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Flowers_by_Cedric_Grolet_EN_6_480x480.jpg?v=1636922713\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42058378084596,"sku":"","price":67.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/FlowersbyCedricGrolet_EN_1.jpg?v=1636922625"},{"product_id":"sweet-concepts-by-gregory-doyen","title":"Sweet Concepts by Gregory Doyen (EN)","description":"\u003cp data-start=\"1653\" data-end=\"2029\"\u003e\u003cem data-start=\"1653\" data-end=\"1669\"\u003eSweet Concepts\u003c\/em\u003e by acclaimed French pastry chef Gregory Doyen is a beautifully curated collection of 45 signature cake recipes and over 220 sub-recipes, spread across four themed chapters. 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Through detailed photography, step-by-step illustrations, and personal tips, he invites readers into his creative universe built on three pillars:\u003c\/p\u003e\n\u003cul data-start=\"2367\" data-end=\"2489\"\u003e\n\u003cli data-start=\"2367\" data-end=\"2410\"\u003e\n\u003cp data-start=\"2369\" data-end=\"2410\"\u003eSimplicity and clarity in technique\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2411\" data-end=\"2454\"\u003e\n\u003cp data-start=\"2413\" data-end=\"2454\"\u003eAuthentic, high-quality ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2455\" data-end=\"2489\"\u003e\n\u003cp data-start=\"2457\" data-end=\"2489\"\u003eClean, modern dessert design\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2491\" data-end=\"2729\"\u003eHis aim: to make pastry approachable without sacrificing artistic integrity. Whether you're a student, instructor, or experienced chef, \u003cem data-start=\"2627\" data-end=\"2643\"\u003eSweet Concepts\u003c\/em\u003e offers the creative foundation to elevate your pastry work with beauty and intention.\u003c\/p\u003e\n\u003cp data-start=\"2731\" data-end=\"2906\"\u003eAcclaimed by pastry icons like Yann Brys, Emmanuele Forcone, and Grégoire Berger, this book is a visual and technical treat for anyone serious about modern pastry.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/649530352?h=d925561317\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Grégory Doyen\u003cbr\u003e• 335 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42515966787828,"sku":"","price":125.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SweetConceptsbyGregoryDoyen_EN_1_613c949a-b6a3-4907-adb6-707ea596efcb.jpg?v=1647720472"},{"product_id":"the-pie-room-by-calum-franklin","title":"The Pie Room by Calum Franklin (EN)","description":"\u003cp data-start=\"1481\" data-end=\"1740\"\u003eStep inside London’s famous Pie Room with Calum Franklin, one of the UK’s leading pie-makers. In this debut cookbook, Franklin shares the secrets behind his beautifully crafted pies and tarts—celebrating British pastry tradition with modern flair.\u003c\/p\u003e\n\u003cp data-start=\"1742\" data-end=\"2068\"\u003e\u003cem data-start=\"1742\" data-end=\"1756\"\u003eThe Pie Room\u003c\/em\u003e features over 70 recipes, including show-stopping savoury classics like sausage rolls, chicken \u0026amp; mushroom pie, and cheesy dauphinoise pie, alongside seasonal fruit tarts such as glazed apple and rhubarb \u0026amp; custard. Each recipe is packed with bold, comforting flavors that deliver true wow-factor.\u003c\/p\u003e\n\u003cp data-start=\"2070\" data-end=\"2125\"\u003eBeyond the recipes, Calum offers expert instruction on:\u003c\/p\u003e\n\u003cul data-start=\"2126\" data-end=\"2283\"\u003e\n\u003cli data-start=\"2126\" data-end=\"2160\"\u003e\n\u003cp data-start=\"2128\" data-end=\"2160\"\u003eHow to line and crimp pie tins\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2161\" data-end=\"2193\"\u003e\n\u003cp data-start=\"2163\" data-end=\"2193\"\u003eDecorative pastry techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2194\" data-end=\"2243\"\u003e\n\u003cp data-start=\"2196\" data-end=\"2243\"\u003eA step-by-step guide for homemade puff pastry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2244\" data-end=\"2283\"\u003e\n\u003cp data-start=\"2246\" data-end=\"2283\"\u003eTools and tips for consistent results\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2285\" data-end=\"2498\"\u003eWith stunning photography by John Carey and a focus on technique, tradition, and presentation, \u003cem data-start=\"2384\" data-end=\"2398\"\u003eThe Pie Room\u003c\/em\u003e is perfect for both home bakers and professionals seeking to elevate their pie and pastry game.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Calum Franklin\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA self-confessed pastry deviant, Calum Franklin is fast becoming London's King of Pies. His love of pie knows no bounds, and he brings his passion to life within these pages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants including The Ivy and Aurora, and was the Senior Sous Chef at Roast in Borough Market, prior to heading up the kitchen at Holborn Dining Room.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Calum Franklin\u003cbr\u003e• 288 pages\u003cbr\u003e• Published in 2020\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"853\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/0VMbh5_xE3M\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Pie_Room_by_Calum_Franklin_EN_4_480x480.jpg?v=1655252848\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Pie_Room_by_Calum_Franklin_EN_6_480x480.jpg?v=1655252889\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":42942790467828,"sku":"","price":37.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ThePieRoombyCalumFranklin_EN_1.jpg?v=1655252500"},{"product_id":"so-good-pastry-recipes-3","title":"So Good Pastry Recipes #3, Collection of Modern Pastry Creations (EN)","description":"\u003cp data-end=\"559\" data-start=\"246\"\u003e\u003cem data-end=\"268\" data-start=\"246\"\u003eso good.. Recipes #3\u003c\/em\u003e is the third installment in this acclaimed series—a comprehensive, professionally curated collection of over 1,800 recipes from \u003cem data-end=\"421\" data-start=\"401\"\u003eso good.. magazine\u003c\/em\u003e issues 17 to 24. It remains one of the most ambitious recipe compilations ever created for modern pastry chefs and dessert professionals.\u003c\/p\u003e\n\u003cp data-end=\"1049\" data-start=\"561\"\u003eOrganized into 12 essential categories, including creams, doughs, gels, baked goods, plated desserts, ice creams, and more, this edition offers not only quantity, but also exceptional depth and precision. Each recipe reflects the innovation, rigor, and technique of 120 top-level pastry chefs from around the world. These contributors bring with them not only technical excellence but also an awareness of emerging trends and evolving sensitivities in contemporary dessert making.\u003c\/p\u003e\n\u003cp data-end=\"1461\" data-start=\"1051\"\u003eWhether comparing techniques, revisiting a favourite chef’s creations, or exploring recipes centred around specific ingredients or textures, \u003cem data-end=\"1214\" data-start=\"1192\"\u003eso good.. Recipes #3\u003c\/em\u003e serves as a highly practical reference. With its easy-to-navigate format and editorial precision, it’s the ideal companion to the magazine series—and an indispensable source of inspiration for chefs, educators, and pastry professionals alike.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eIndex of recipes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSponge cakes and bakes\u003c\/li\u003e\n\u003cli\u003eSablés, crumbles ad other crispy dough\u003c\/li\u003e\n\u003cli\u003eMousses\u003c\/li\u003e\n\u003cli\u003eCreams, crémeux, egg-free creams\u003c\/li\u003e\n\u003cli\u003eGanaches and other bonbon fillings\u003c\/li\u003e\n\u003cli\u003ePralinés, gianduja and other\u003c\/li\u003e\n\u003cli\u003eIce creams and sorbets\u003c\/li\u003e\n\u003cli\u003eGels, gelées, pâtes de fruit\u003c\/li\u003e\n\u003cli\u003eGlazes and sprays\u003c\/li\u003e\n\u003cli\u003eSauces, syrups, soups, jams\u003c\/li\u003e\n\u003cli\u003eCaramels, tuiles, croustillants\u003c\/li\u003e\n\u003cli\u003eDrinks, foams, sands\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/So_Good_Recipes_3_EN_3_480x480.jpg?v=1657065750\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43029190508788,"sku":"","price":49.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SoGoodRecipes_3_EN_1.jpg?v=1657065691"},{"product_id":"bachour-buffets-by-antonio-bachour","title":"Bachour Buffets by Antonio Bachour (EN\/ES)","description":"\u003cp data-end=\"1657\" data-start=\"1384\"\u003e\u003cem data-end=\"1401\" data-start=\"1384\"\u003eBachour Buffets\u003c\/em\u003e is the most expansive and personal book yet from Antonio Bachour, the two-time Best Pastry Chef in the World. Spanning 512 pages, this monumental volume brings together the full range of his pastry artistry — refined, colourful, and meant to wow.\u003c\/p\u003e\n\u003cp data-end=\"1718\" data-start=\"1659\"\u003eThe book is structured around 5 stunning buffet themes:\u003c\/p\u003e\n\u003cul data-end=\"1869\" data-start=\"1719\"\u003e\n\u003cli data-end=\"1746\" data-start=\"1719\"\u003e\n\u003cp data-end=\"1746\" data-start=\"1721\"\u003eCroissant \u0026amp; Brioche\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1781\" data-start=\"1747\"\u003e\n\u003cp data-end=\"1781\" data-start=\"1749\"\u003eEntremets \u0026amp; Petits Gâteaux\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1809\" data-start=\"1782\"\u003e\n\u003cp data-end=\"1809\" data-start=\"1784\"\u003eFruits \u0026amp; Vegetables\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1837\" data-start=\"1810\"\u003e\n\u003cp data-end=\"1837\" data-start=\"1812\"\u003eChocolate Creations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1869\" data-start=\"1838\"\u003e\n\u003cp data-end=\"1869\" data-start=\"1840\"\u003ePetit Fours \u0026amp; Confections\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2202\" data-start=\"1871\"\u003eWithin each buffet, Bachour presents 74 unpublished creations, accompanied by detailed step-by-step instructions, cross-section photos, techniques, and full recipes. From laminated doughs and modern entremets to glossy chocolate tablets and bite-sized petit fours, this book is a masterclass in presentation and production.\u003c\/p\u003e\n\u003cp data-end=\"2472\" data-start=\"2204\"\u003eDesigned for professional chefs, instructors, and ambitious pastry students, \u003cem data-end=\"2298\" data-start=\"2281\"\u003eBachour Buffets\u003c\/em\u003e is not just a recipe collection — it’s a celebration of pastry as visual and culinary spectacle. “A buffet,” says Bachour, “is a party — and everything at a party has to shine.”\u003c\/p\u003e\n\u003cp data-end=\"2544\" data-start=\"2474\"\u003eThis is Bachour’s pastry, fully realized—bold, generous, and 100% him.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e• Language: English \u0026amp; Spanish\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Antonio Bachour\u003cbr\u003e• 512 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/BachourBuffetsbyAntonioBachour_EN_ES_8_480x480.jpg?v=1670790949\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/BachourBuffetsbyAntonioBachour_EN_ES_7_480x480.jpg?v=1670790985\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/BachourBuffetsbyAntonioBachour_EN_ES_11_480x480.jpg?v=1670790960\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43572025819380,"sku":"","price":138.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/BachourBuffetsbyAntonioBachour_EN_ES_1_3334aad7-f75a-423f-b66b-758a40113641.jpg?v=1670791242"},{"product_id":"cake-design-recipe-congmoms-cake-diary-2","title":"Cake Design Recipe: Congmom's Cake Diary 2 (EN)","description":"\u003cp\u003eThe second volume in the beloved Congmom’s Cake Diary series, \u003cem\u003eCake Design Recipe\u003c\/em\u003e explores a broad range of decorative cake techniques for all types of special occasions. This beautifully photographed book introduces 42 unique cake designs, each tailored to express seasonal stories, celebrations, and personal moments.\u003c\/p\u003e\n\u003cp\u003eYou’ll learn step-by-step how to decorate not only round and square cakes, but also heart-shaped domes, floral cakes, basket designs, and wreath cakes. The book also covers advanced skills including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eModeling chocolate doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eChocolate bands and accents\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFresh cream piping\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCreative use of decorative elements to enhance presentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIdeal for both hobbyists and professional bakers, this book offers detailed guidance on combining form, texture, and symbolism to create cakes that are not only delicious but emotionally meaningful. With \u003cem\u003eCake Design Recipe\u003c\/em\u003e, you’ll gain the skills and inspiration to create signature cakes in your own style for birthdays, weddings, holidays, and more.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cspan\u003eCONTENTS\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eLESSON 01. Preparation\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eTools \u0026amp; Ingredients\u003c\/li\u003e\n\u003cli\u003eTypes and Characteristics of Dairy Whipping Cream\u003c\/li\u003e\n\u003cli\u003eUnderstanding Density of Whipped Cream\u003c\/li\u003e\n\u003cli\u003eClassification of Creams According to Use\u003c\/li\u003e\n\u003cli\u003eCutting Genoise\u003c\/li\u003e\n\u003cli\u003eFilling and Icing Basic Round Cake\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eLESSON 02. Making Various Creams with Fresh Whipping Cream\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWhite Whipped Cream\u003c\/li\u003e\n\u003cli\u003eCompote Whipped Cream\u003c\/li\u003e\n\u003cli\u003eGanache Whipped Cream\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eLESSON 03. Making Various Ganache for Drip Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eWhite Ganache\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eMango Ganache\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eStrawberry Ganache\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eDark Chocolate Ganache\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eLESSON 04. Making Genoise \u0026amp; Chiffon\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003ePlain Genoise\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eChocolate Genoise\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eStrawberry Genoise\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003ePlain Chiffon\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eLESSON 05. Congmom's 42 Cake Design Recipes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eFloral Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 01. Carnation Fresh Flower Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eWhite Modeling Chocolate Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 02. Modeling Mango Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 03. Modeling Strawberry Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 04. Big Flower Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 05. Rose Chocolate Cupcakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eChocolate Band Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 06. 2-Tier Dark Chocolate Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cspan\u003eCake 07. 2-Tier White Chocolate Cake\u003c\/span\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003ePatterned Chocolate Band Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 08. Patterned Red Chocolate Band Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 09. Patterned Dark Chocolate Band Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003ePatterned Cake Using Chocolate Transfer Sheet\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 10. Wave Pattern Chocolate Band Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eHeart-Shaped Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 11. Making Rounded Heart Cake with Modeling Rose and Strawberry Ganache Drip\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 12. Vintage Dome Heart Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 13. Pom-Pom Heart Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 14. Large-Ruffled Heart Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 15. Heart Cake Piped with St. Honore Nozzle\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 16. 2-Tier Framboise Heart Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 17. Chocolate Basket Heart Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eLayered Icing Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 18. Cherry Layered Icing Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 19. Blueberry Layered Icing Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 20. Chocolate Layered Icing Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eDome Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 21. Apple Flower Dome Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 22. Porcelain Dome Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 23. Snowball Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 24. Polar Bear Igloo Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eApplied Version Basket Dome Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 25. Full of Melon, Basket Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 26. Full of Strawberries, Basket Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eWreath-Shaped Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 27. Summer Sea Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 28. Christmas Wreath Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 29. Raffaello Wreath Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 30. Chocolate Wreath Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eSquare Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 31. Line Piped Square Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 32. Snowy Village Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 33. Polar Bear Rectangle \u0026amp; Dome Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e2-Tier \u0026amp; 3-Tier Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 34. 2-Tier Teddy Bear Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 35. 2-Tier Snowman Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 36. 2-Tier Fresh Flower Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 37. 3-Tier Ice Cream Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eChristmas Cakes\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 38. Log Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 39. Making Tree Cake with Cake Comb\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cspan\u003eCake 40. Making Tree Cake with Piping Nozzle\u003c\/span\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eMaking Cakes using Various Molds\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 41. Big Size Oreo Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan\u003eCake 42. Carousel Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e=====================\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Korean\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Jung Hayeon\u003cbr\u003e• 304 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/CakeDesignRecipeCongmomsCakeDiary2_EN_7_2048x2048.jpg?v=1670793535\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43617700151540,"sku":"","price":99.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/CakeDesignRecipeCongmomsCakeDiary2_EN_1.jpg?v=1670793391"},{"product_id":"travel-cake-by-garuharu","title":"Travel Cake by Garuharu (EN\/KR)","description":"\u003cp\u003eIn the fourth volume of her Master Handbook series, Chef Eunyoung Yun, founder of Garuharu in Seoul, shares 41 signature recipes that reflect her distinct, minimalist style and modern pastry philosophy. This beautifully crafted book features recipes for pound cakes, petit gâteaux, financiers, madeleines, cannelés, American cookies, sand cookies, and florentines, all reinterpreted through the refined Garuharu lens.\u003c\/p\u003e\n\u003cp\u003eEach recipe is accompanied by detailed step-by-step photos and process explanations, offering insight into texture, flavor, and design—the pillars of Garuharu’s pastry creations.\u003c\/p\u003e\n\u003cp\u003eDesigned for pastry professionals and ambitious enthusiasts alike, the book also explores alternative ingredients and formats. Recipes include options that are vegan, gluten-free, nut-free, and egg-free, offering creative solutions for today’s evolving dietary needs—without compromising taste or presentation.\u003c\/p\u003e\n\u003cp\u003eWhether you're seeking technical inspiration or aesthetic direction, this book is a stunning and practical guide to the world of contemporary pastry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCONTENT\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreparation\u003c\/li\u003e\n\u003cli\u003eIngredients\u003c\/li\u003e\n\u003cli\u003eButter\u003c\/li\u003e\n\u003cli\u003eSugar\u003c\/li\u003e\n\u003cli\u003eBaking powder and baking soda\u003c\/li\u003e\n\u003cli\u003eIngredients for gluten-free recipes\u003c\/li\u003e\n\u003cli\u003eTools\u003c\/li\u003e\n\u003cli\u003ePound cake mold\u003c\/li\u003e\n\u003cli\u003eConvection oven and deck oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBASIC\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e30 °b (baume) syrup\u003c\/li\u003e\n\u003cli\u003eGelatin mass\u003c\/li\u003e\n\u003cli\u003eChocolate tempering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTRAVEL CAKE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMarble pound cake\u003c\/li\u003e\n\u003cli\u003eMatcha pound cake\u003c\/li\u003e\n\u003cli\u003eMont blanc pound cake\u003c\/li\u003e\n\u003cli\u003eYuja pound cake\u003c\/li\u003e\n\u003cli\u003eFig pound cake\u003c\/li\u003e\n\u003cli\u003ePistachio \u0026amp; grapefruit cake\u003c\/li\u003e\n\u003cli\u003eCarrot \u0026amp; orange cake\u003c\/li\u003e\n\u003cli\u003eEarl grey cake\u003c\/li\u003e\n\u003cli\u003eCacao cake\u003c\/li\u003e\n\u003cli\u003eCoffee bean cake\u003c\/li\u003e\n\u003cli\u003eChestnut cake\u003c\/li\u003e\n\u003cli\u003eCaramel pecan financier\u003c\/li\u003e\n\u003cli\u003eChocolate \u0026amp; raspberry financier\u003c\/li\u003e\n\u003cli\u003ePistachio \u0026amp; orange financier\u003c\/li\u003e\n\u003cli\u003eBlue cheese financier\u003c\/li\u003e\n\u003cli\u003eSmoked vanilla madeleine\u003c\/li\u003e\n\u003cli\u003eApple crumble madeleine\u003c\/li\u003e\n\u003cli\u003eKaffir lime \u0026amp; basil madeleine\u003c\/li\u003e\n\u003cli\u003eRaspberry madeleine\u003c\/li\u003e\n\u003cli\u003eBurnt vanilla cannele\u003c\/li\u003e\n\u003cli\u003eRoasted corn cannele\u003c\/li\u003e\n\u003cli\u003eBasil \u0026amp; raspberry cannele\u003c\/li\u003e\n\u003cli\u003eOrange \u0026amp; ginger cannele\u003c\/li\u003e\n\u003cli\u003eWhite soybean paste cookie\u003c\/li\u003e\n\u003cli\u003eDouble chocolate cookie\u003c\/li\u003e\n\u003cli\u003eVegan nuts cookie\u003c\/li\u003e\n\u003cli\u003eEarl grey cookie\u003c\/li\u003e\n\u003cli\u003eLemon \u0026amp; basil cookie\u003c\/li\u003e\n\u003cli\u003eSeaweed cookie\u003c\/li\u003e\n\u003cli\u003eCinnamon \u0026amp; pecan cookie\u003c\/li\u003e\n\u003cli\u003eVegan coco\u003c\/li\u003e\n\u003cli\u003eBerry berry monaka florentine\u003c\/li\u003e\n\u003cli\u003eSalted monaka florentine\u003c\/li\u003e\n\u003cli\u003eSesame monaka florentine\u003c\/li\u003e\n\u003cli\u003eCoconut monaka florentine\u003c\/li\u003e\n\u003cli\u003eRaspberry sand cookie\u003c\/li\u003e\n\u003cli\u003eSpiced sand cookie\u003c\/li\u003e\n\u003cli\u003ePistachio sand cookie\u003c\/li\u003e\n\u003cli\u003eSalted butter caramel cookie\u003c\/li\u003e\n\u003cli\u003ePraline cookie\u003c\/li\u003e\n\u003cli\u003e100% chocolate cookie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Korean\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): \u003cspan\u003eEunyoung Yun\u003c\/span\u003e\u003cbr\u003e• 368 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"983\" height=\"553\" src=\"https:\/\/www.youtube.com\/embed\/BhwLulxUrSU\" title=\"TRAVEL CAKE by GARUHARU 트래블 케이크 바이 가루하루\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: -65px; top: 26.3333px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43682534752500,"sku":"","price":119.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TravelCakebyGaruharu_EN_KR_1.jpg?v=1673481253"},{"product_id":"adapt-a-unique-pastry-concept-by-richard-hawke-en-fr","title":"ADAPT: A Unique Pastry Concept by Richard Hawke (EN\/FR)","description":"\u003cp data-start=\"1615\" data-end=\"1957\"\u003e\u003cem data-start=\"1615\" data-end=\"1622\"\u003eADAPT\u003c\/em\u003e is a groundbreaking pastry book that bridges science, structure, and inclusivity in modern desserts. Written by internationally acclaimed chef Richard Hawke, this resource empowers professionals to create exceptional recipes in gluten, gluten-free, lactose-free, and vegan formats—without compromising on taste or texture.\u003c\/p\u003e\n\u003ch3 data-start=\"1959\" data-end=\"1977\"\u003eWhat’s Inside:\u003c\/h3\u003e\n\u003cul data-start=\"1978\" data-end=\"2705\"\u003e\n\u003cli data-start=\"1978\" data-end=\"2190\"\u003e\n\u003cp data-start=\"1980\" data-end=\"2190\"\u003e\u003cstrong data-start=\"1980\" data-end=\"2001\"\u003eIngredient Theory\u003c\/strong\u003e: A full section dedicated to how traditional and plant-based ingredients work—gelatin, butter, egg substitutes, pectins, proteins, and more. Learn how to \u003cstrong data-start=\"2156\" data-end=\"2173\"\u003eadapt recipes\u003c\/strong\u003e with confidence.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2191\" data-end=\"2346\"\u003e\n\u003cp data-start=\"2193\" data-end=\"2346\"\u003e\u003cstrong data-start=\"2193\" data-end=\"2214\"\u003e200+ Base Recipes\u003c\/strong\u003e: From sponges and choux to mousses and glazes, every recipe is presented in four dietary versions—perfect for allergen-aware menus.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2347\" data-end=\"2494\"\u003e\n\u003cp data-start=\"2349\" data-end=\"2494\"\u003e\u003cstrong data-start=\"2349\" data-end=\"2371\"\u003eComparative Format\u003c\/strong\u003e: Unique side-by-side layout with \u003cstrong data-start=\"2405\" data-end=\"2430\"\u003epercentages and grams\u003c\/strong\u003e makes substitution and comparison easy for chefs and R\u0026amp;D teams.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2495\" data-end=\"2598\"\u003e\n\u003cp data-start=\"2497\" data-end=\"2598\"\u003e\u003cstrong data-start=\"2497\" data-end=\"2520\"\u003eSignature Creations\u003c\/strong\u003e: Be inspired by Richard’s refined plated desserts using foundational recipes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2599\" data-end=\"2705\"\u003e\n\u003cp data-start=\"2601\" data-end=\"2705\"\u003e\u003cstrong data-start=\"2601\" data-end=\"2628\"\u003eBonus Online MiniCourse\u003c\/strong\u003e: Scan the included QR code for a \u003cstrong data-start=\"2662\" data-end=\"2688\"\u003efree vegan pastry demo\u003c\/strong\u003e (Ana’s Pavlova).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2707\" data-end=\"2904\"\u003ePraised as “avant-garde” by vegan pastry expert Toni Rodríguez, \u003cem data-start=\"2775\" data-end=\"2782\"\u003eADAPT\u003c\/em\u003e is a powerful tool for modern, inclusive pastry — ideal for chefs, educators, and bakeries embracing dietary diversity.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe by=\"\" title=\"New Book:\" src=\"https:\/\/www.youtube.com\/embed\/rUN7c5y81mY\" height=\"553\" width=\"983\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; French\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Richard Hawke\u003cbr\u003e• 220 pages\u003cbr\u003e• Published in 2021\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43698082021620,"sku":"741031178886","price":129.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/ADAPT-AUniquePastryConceptbyRichardHawke_EN_FR_1.jpg?v=1674258513"},{"product_id":"the-vegan-pastry-bible-by-toni-rodriguez","title":"The Vegan Pastry Bible by Toni Rodriguez (EN)","description":"\u003cp data-end=\"1562\" data-start=\"1187\"\u003eToni Rodríguez, founder of Lujuria Vegana and widely known as the father of the vegan macaron, is a pioneer in modern vegan pastry and viennoiserie. In \u003cem data-end=\"1375\" data-start=\"1351\"\u003eThe Vegan Pastry Bible\u003c\/em\u003e, he brings together years of R\u0026amp;D, professional expertise, and innovation with plant-based ingredients to offer a definitive guide for both passionate amateurs and seasoned professionals.\u003c\/p\u003e\n\u003cp data-end=\"1613\" data-start=\"1564\"\u003eInside this 320-page book, readers will find:\u003c\/p\u003e\n\u003cul data-end=\"1913\" data-start=\"1614\"\u003e\n\u003cli data-end=\"1662\" data-start=\"1614\"\u003e\n\u003cp data-end=\"1662\" data-start=\"1616\"\u003e100+ vegan pastry and viennoiserie recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1702\" data-start=\"1663\"\u003e\n\u003cp data-end=\"1702\" data-start=\"1665\"\u003eOver 500 step-by-step photographs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1777\" data-start=\"1703\"\u003e\n\u003cp data-end=\"1777\" data-start=\"1705\"\u003eTechniques, tips, and base recipes for structure, texture, and flavour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1913\" data-start=\"1778\"\u003e\n\u003cp data-end=\"1913\" data-start=\"1780\"\u003ePractical methods for achieving flaky croissants, delicate macarons, rich creams, glazes, and sponges—all without animal products\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2141\" data-start=\"1915\"\u003eRodríguez’s goal is to make vegan pastry accessible, ethical, creative, and uncompromising. With this book, there's no need to sacrifice flavour, texture, or design — plant-based baking reaches its full gourmet potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCONTENT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Vegan Pastry Bible is organized in 10 Sections:  \u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eTheory with ingredient understanding \u0026amp; vegan elaborations\u003c\/strong\u003e: explaining the role of ingredients and vegan elaborations\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBasic preparations\u003c\/strong\u003e: step-by-step recipes of homemade cream margarine, whipped cream, “butter” cream, pastry cream, English cream, gluten-free flour mix, homemade praline etc.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSponge Cakes\u003c\/strong\u003e: walnut brownie, lemon cake, marble cake, gluten-free apricot cake, banana bread, muffins, financier, etc.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eViennoiserie\u003c\/strong\u003e: brioches, cinnamon rolls, babka, stollen, doughnuts, croissants, berliner, millefeuille, gallette des rois, ensaimada, etc.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreakfasts and snacks\u003c\/strong\u003e: waffles, blueberry scones, flapjacks, anise rolls, etc.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCookies and shortbread\u003c\/strong\u003e: different types of cookies (honey, chocolate, gianduja, oatmeal), different shortbread recipes (plain, chocolate, sugar-free, gluten-free), pasta frolla, bourdalou tart, crostata, pastiera, polvoron, apple pie, pecan pie, lemon pie, chocolate tart, gateaux basque, etc.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMacarons and petit-fours\u003c\/strong\u003e: Italian and French meringue macarons, different types of fillings (chocolate and raspberry, vanilla, pistachio, etc), tuilles, canneles\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate\u003c\/strong\u003e: white chocolate, “milk” chocolate, chocolate spread, bounty, rocher, truffles\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastries\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- step by step recipes of individual cakes and entremets: Peanut Bomb cake, Carrot cake, Coulant, Opera, Sacher, Medovik, Rafaello, Cannoli, Plaisir Sucre, Pistachio Raspberry Dacquoise, Cheesecake, German Chocolate Cake, Raspberry Cake Roll, Buche de Noel, Cherry Galette.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreams, flans and mousses\u003c\/strong\u003e: Tiramisu, catalan cream, pastéis de Belém, classic flan, Parisian flan, hazelnut flan, chocolate mousse.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Toni Rodriguez\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAfter becoming a vegan in 2004 for ethical reasons, Toni discovered his passion for gastronomy and began to research and develop recipes using only plant-based ingredients. He decided to train, working in vegetarian restaurants, but his concern for the research and development of vegan pastry led him to create in 2005 his own project, the pastry shop Lujuria Vegana.\u003c\/p\u003e\n\u003cp\u003eHe combinated his work experiences, between his pastry shop and some vegan restaurants in Barcelona, Madrid and Mallorca, with the research and development in vegan pastry to obtain totally new products in the culinary world. Toni has wrote also several cook and pastry books with the collaboration of Becky Lawton, a famous gastronomy photographer.\u003c\/p\u003e\n\u003cp\u003eThe desire to share all his knowledge has led Toni to travel to different countries giving courses and private consultings for companies and restaurants. In 2018, he created his own school in Barcelona for training and making R\u0026amp;D on vegan pastry: Toni Rodríguez Academy.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"This book is not just any book. 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More than 1,000 step-by-step photos, chef’s tips and detailed work processes turn this into a practical manual for pastry professionals and serious enthusiasts alike.\u003c\/p\u003e\n\u003cp data-start=\"518\" data-end=\"1170\"\u003eThe book is built in two main pillars. The first covers theory and foundations: understanding ingredients and their function, essential equipment and tools, what happens inside the oven during baking, and how to balance flavours and textures for a well-structured pastry. From there, Prat guides you through all the base recipes that support his creations – several pâte à choux recipes (including gluten-free), creams and mousses, fruit coulis and gels, pralinés and caramels, sablés and other crunchy elements, glazes, and chocolate decorations. Each family of preparations is organized so you can create multiple variations from the same workflow.\u003c\/p\u003e\n\u003cp data-start=\"1172\" data-end=\"1733\"\u003eThe second pillar is the Signature Collection, where those techniques come to life in 38 sweet and savoury creations. Classic glazed éclairs, craquelin choux, elegant raspberry–vanilla choux disks, éclairs topped with macarons, moulded and sliced éclairs, towering pièces montées and savoury flavours like salmon–avocado or chicken satay show the breadth of Joakim’s style. Every composition is broken down into its components and photographed in detail, so you can reproduce his clean lines, sharp glazing and precise piping in your own pastry lab or bakery.\u003c\/p\u003e\n\u003cp data-start=\"1735\" data-end=\"1762\"\u003eIn this book you’ll find:\u003c\/p\u003e\n\u003cul data-start=\"1764\" data-end=\"2522\"\u003e\n\u003cli data-start=\"1764\" data-end=\"1880\"\u003e\n\u003cp data-start=\"1766\" data-end=\"1880\"\u003e38 signature choux and éclair creations, both sweet and savoury, showcasing Joakim Prat’s modern, graphic style.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1881\" data-end=\"2016\"\u003e\n\u003cp data-start=\"1883\" data-end=\"2016\"\u003eA full “Preparation” section on ingredient understanding, equipment and tools, baking science, and balancing flavours and textures.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2017\" data-end=\"2252\"\u003e\n\u003cp data-start=\"2019\" data-end=\"2252\"\u003eA comprehensive “Basic Recipes” section: multiple pâte à choux recipes (including gluten-free), creams, mousses, fruit coulis and compotées, pralinés and caramels, sablés and other pastry elements, glazes and chocolate decorations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2253\" data-end=\"2388\"\u003e\n\u003cp data-start=\"2255\" data-end=\"2388\"\u003eClear work processes with chef’s tips, piping guidance (including texture and ribbon-test visuals), and production-oriented advice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2389\" data-end=\"2522\"\u003e\n\u003cp data-start=\"2391\" data-end=\"2522\"\u003eStep-by-step photographic sequences for shaping, baking, filling and finishing éclairs and choux in different styles and formats.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2524\" data-end=\"2780\"\u003eFor pastry chefs, instructors and advanced home bakers, Signature Éclairs is both a creative inspiration and a technical handbook – a way to master pâte à choux from the ground up and to bring a new, highly personal éclairs collection into your showcase.\u003c\/p\u003e\n\u003cp\u003e• Language: English\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Joakim Prat\u003cbr\u003e• 320 pages\u003cbr\u003e• Published in 2024\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":47235295903988,"sku":null,"price":129.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SignatureEclairsbyJoakimPrat_EN_1.jpg?v=1764291199"},{"product_id":"the-next-kitchen","title":"The NEXT DESSERT — Future-Forward Dessert Recipes (62 Recipes, 32+ Korean Pastry Masters)","description":"\u003ch3\u003eThe NEXT DESSERT — For a Better Tomorrow\u003c\/h3\u003e\n\u003cp\u003eThe pastry world is evolving fast. 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One side is dedicated to Bakery, while the other explores Viennoiserie, allowing readers to approach each discipline independently while understanding the techniques and processes that connect them.\u003c\/p\u003e\n\u003cp\u003eAcross more than 350 pages, José Roldán presents around twenty creations in each section, combining complete recipes, detailed processes, professional techniques and step-by-step photography. The focus goes beyond formulas, helping bakers understand not only what to do, but also how and why each process works.\u003c\/p\u003e\n\u003cp\u003eThe recipes are organized around three approaches:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBakery Essentials – fundamental preparations including baguette, croissant and Jurassienne.\u003c\/li\u003e\n\u003cli\u003eSignature Creations – Roldán's personal approach to dough through creations such as the lemon wheat and rye crown, Toro and Califa.\u003c\/li\u003e\n\u003cli\u003eCompetition Recipes – recipes developed through professional competition, including the chocolate and orange log, Tiger Burger and baker's coulant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNamed Spain's Best Baker in 2015 and recognized as a World Baker in 2025, José Roldán combines the precision of pastry with the intuition of breadmaking. \u003cem\u003e1+1\u003c\/em\u003e brings together the techniques, experience and working methods developed throughout his professional career.\u003c\/p\u003e\n\u003cp\u003eA practical reference for professional bakers, pastry chefs, culinary students and serious baking enthusiasts looking to deepen their understanding of bread, laminated dough and modern viennoiserie.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/1224855401?h=ef6fbb90b3\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":49437106733300,"sku":null,"price":134.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/1_1TheTwoSidesoftheTrade_Bakery_ViennoiseriebyJoseRoldan1.jpg?v=1789866674"}],"url":"https:\/\/supplies.gusta.ca\/collections\/pastry-books.oembed?page=2","provider":"Gusta Supplies","version":"1.0","type":"link"}